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Rainbow Cake
Rainbow Cake
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Rainbow cake topped with strawberry cotton candy fluff.
Ingredients:
  • 4 eggs, room temperature
  • 2 teaspoons baking powder
  • 1 cup hot milk
  • 2 tablespoons butter
  • 3 drops red food coloring
  • 3 drops green food coloring
  • 3 drops yellow food coloring
  • 1 egg white
  • 0.5 cup apple jelly
  • 0.125 teaspoon salt
  • 5 ounces sliced frozen strawberries
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C), then generously grease and flour three 9-inch square pans.
  • In a mixing bowl, whisk eggs until frothy. Slowly incorporate 1 cup of sugar. Beat until the mixture turns light in color and thickens.
  • Combine the flour, baking powder, and salt in a separate bowl, then gently incorporate it into the egg mixture.
  • Stir vanilla and butter into hot milk until melted. Gently fold the milk mixture into the batter, then divide it equally among three separate bowls.
  • Create a vibrant trio of batters by adding red, yellow, and green food coloring to each respectively. Mix and spread each colorful batter into its own prepared pan.
  • Place in the oven and bake for approximately 10 to 15 minutes until a wooden pick inserted comes out clean. Allow it to rest for 8 to 10 minutes, then gently transfer to cooling racks.
  • Neatly trim rough edges off cake layers, then carefully slice each layer in half horizontally.
  • Gently mash apple or crabapple jelly with a fork. Spread a layer of jelly over the pink layer on the tray. Continue layering with green, yellow, and remaining colors in the same order to create 6 layers. Optional: Spread jelly on top and sides. Trim edges as desired.
  • For Strawberry Fluff: Combine 1 egg white, 1/2 cup sugar, thawed strawberries, and 1/8 teaspoon salt in the top of a double boiler. Use an electric beater to blend thoroughly. Set over rapidly boiling water and beat until stiff peaks form when the beater is lifted. Remove from heat and generously spread over the cake.

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